Field Roast Classic Meatloaf Tacos

This is the recipe for Meatloaf taco meat that Chef Melissa made for VegFest. She scaled down the volume so you can make it at home!

Field Roast Meatloaf Tacos

Ingredients

1 Field Roast Meatloaf (break up with your hands into crumbles)

2 teaspoons cumin

2 teaspoons corriander

1 teaspoon chili powder

1 teaspoon oregano

salt to taste

6 taco shells

1/4 head of lettuce (shredded)

1 tomato (diced)

In a saute pan on medium high heat brown crumbled Field Roast meatloaf. Add seasonings adjusting to taste. Put in taco shell and garnish with lettuce and tomato.

Now that the Classic Meatloaf is all we are thinking about lately, we've been making it into all sorts of incarnations. If you have something to share, we announced a Classic Meatloaf Recipe Contest at VegFest too. We are still working on the official webpage though, so if you are interested, just hang tight for a week or so.

VegFest Seattle 2010!

VegFest this year was our most ambitious effort yet! Cindi, Danny and Mel all gave their weekend up to "man" the booth and make up four sampler size meatloaf recipes for the masses. We wanted to illustrate this year that the meatloaf isn't just a loaf of grain meat, but an ingredient to add umph to your vegan dishes and make some comfy food that tastes really good!

To kick off the show, we made sloppy joes! This mixture of ground Field Roast Classic Meatloaf, tomato paste, garlic, onions and spices really makes a hearty sandwich. We used slider buns to make them sampler size, but displayed them in their full size...with a side of chips.

Meatloaf with Porcini Gravy ended the Saturday menu, and yes we used our Field Roast Davy's Gravy mix to make this! If you are hoping that this will be available retail...it is a long time coming. The best way to get this into your local store is to bother the folks who fill the bulk section. Who wouldn't want to buy an amazing dry mix for vegan gravy!?

On Sunday, Mel and the volunteers served up our Meatloaf ground up and seasoned with cumin, chili powder for a taco meat. This is one of my favorite dishes to make with the Meatloaf, and the leftover meat even went onto Bob Gerrish's Pizza Works creations at the next booth!

The last menu item was a tiny meatloaf slider. This came about simply because a lot of us here at Field Roast use the Classic Meatloaf this way. Just slice it and pan fry it, and put it on a bun with your choice of fixins. My five year old son calls this his "happy meal". We just used ketchup and mustard, easy peasy.

We also announced our Classic Meatloaf Recipe Contest! This is very exciting...more to come! Soon we will post the entry form online!

Thanks again to Seattle, for being so kind and excited to see us at VegFest every year. And all of our local partners who make making Field Roast all that much more worth it.

Recipe: Meatloaf Patty Melt

Simplicity is a Patty Melt. At a diner in anytown, USA you can find this sandwich...but not yet will you find one that has this much appeal. Completely vegan, juicy, and seriously tasty. It was easy too, thanks to our Classic Meatloaf (coming this fall to a retailer near you)!

Ingredients:
1/2 lb Field Roast Classic Meatloaf (1/2 loaf)
1 medium onion
2 tblsp Earth Balance
1/4 c Daiya cheddar vegan cheese
4 slices rye bread

Thickly slice the onion, and saute in deep pan with Earth Balance until transparent, set aside.
Slice Field Roast Meatloaf in half, then into 1/4 inch slices. Grill in a saute pan, 1 min each side.
Spread remainder of EB on the slices of bread, and compile sandwiches in the deep pan with meatloaf, onions and Daiya piled high. Grill until melted. You can also put them under the broiler for a minute or make a panini style sammie. Serious business. Serve with tater chips.

Field Roast at Seattle VegFest 2009

If free vegetarian food appeals to you, VegFest Seattle (and Portland in September) is where you need to be... and this year was no exception. Whether your a veg head looking for the latest and greatest or a veg virgin, everyone has a blast. The energy is always positive, the conversations are always interesting and Stewart Rose, the Vegetarians of Washington guru and leader, is always waving his flag and giving away yummy new vegetarian products.
This year we decided to switch it up from years past and sample our brand new Classic Meatloaf and the lesser known quarter loaf products. (see blog below) They did not disappoint, the feedback we got was amazingly positive. How can you not like a simply made grainmeat with fresh celery, carrots, onions and the secret? Saturated fat in the form of Organic Palm Oil.
As well as sampling our products we set up a slideshow, which showed everyone just how simple it is to make the Meatloaf. Because there are so many people coming through the booth this year we setup a suggestion/story box. Everyone came through with thoughtful suggestions and hilarious stories! Here are a few of our favorites.
A quick shout out to Keith Tucker who's making a documentary on the intersection between the Green/Veg movements and Hip Hop culture, called Pursuit of a Green Planet, it's going to be real! Thanks for helping us with our veg video!
Thanks to everyone for making this years Vegfest a complete success! We also had a little Write it Down contest to see what Field Roast stories were out there, Congrats to Rena Pugh, Nathan Miles & Roger Aldridge; we thought what you shared was really fantastic! And we will contact you soon for a free Field Roast Meatloaf of your very own.

Community Meal: Field Roast Shepherd's Pie

Yesterday was our monthly community meal at Field Roast. Usually David cooks the meal, we set a large table and enjoy some time together. Afterwords we have our monthly safety and production meeting.

This month's meal was Shepherds Pie with collard greens on the side. David started by massaging the Classic Meatloaf into crumbles, and mentioned also that he used our Porcini Gravy mix to give it some sauciness.

Today we welcomed two new faces to the office! Cindi, who comes to us via a farm in eastern Washington (among other places) and Korie from Australia. After the busy holiday season it is great to have more hands for the work that keeps coming. (Thanks so much for buying our food! That way we can keep making it!)

Now this may be a bit of a downer, since most of you won't be able to find either of these fabulous Field Roast products near you. There are some exceptions...like the Midwesterners who can find our Meatloaf at the Whole Foods deli counter, or those in LA that can do the same.

Richard setting the table in our Community Room

We love our meatloaf! Made really simply with carrots, celery, onions, a hint of tomato paste, organic palm oil (what's meatloaf without the fat) and our ubitiquitous grain meat.

These photos were taken by our newest FRoaster Korie, who joins us to work with production and quality assurance.

David and Korie in the Kitchen (which is also our Community Room)